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Year 2002 Remove constraint 2002: 2002 Subjects flavor Remove constraint flavor: flavor Subjects pH Remove constraint pH: pH

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1. Bag-in-box technology: Pilot system for process-ready, fermented cucumbers

Description:: Includes references
Author:: Fleming, H.P. , Humphries, E.G. , Fasina, O.O. , McFeeters, R.F. , Thompson, R.L. , Breidt, F. Jr.
Subject:: fermented foods , pickled vegetables , cucumbers , washing , blanching , cooling , food processing equipment , fermenters , bags , boxes , brining , acidification , pH , sodium chloride , calcium hydroxide , salt concentration , calcium chloride , acetic acid , starter cultures , lactic acid bacteria , Lactobacillus plantarum , pickling , malolactic fermentation , food preservation , food processing wastes , pickling quality , firmness , flavor , shelf life , storage quality
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002

2. Effect of extrusion cooking and sodium bicarbonate addition on the carbohydrate composition of black bean flours

Description:: Includes references
Author:: Berrios, J. de J. , Camara, M. , Torija, M.E. , Alonso, M.
Subject:: Phaseolus vulgaris , extrusion , cooking , sodium bicarbonate , food additives , dose response , pH , food processing quality , proximate composition , color , flavor , fiber content , crude protein , dietary fat , moisture content , carbohydrates , sugars , galactose , sucrose , stachyose , flour
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2002